What is Peri-Peri Sauce?
A fiery hot pepper sauce, my Peri-Peri Sauce recipe is not for the faint of heart, although it can be tamed down for those wanting a slightly milder sauce. My homemade Peri Peri Sauce recipe can be used as either a side or a marinade. It has a citrusy, garlicky kick that is great with both chicken and seafood or to possibly light up a Bloody Mary cocktail.
Peri-Peri Sauce originated in southern Africa and the literal translation from Swahili to English is ‘pepper pepper’. Mozambique was a Portuguese Colony from 1498 to 1975 so you find Peri-Peri sauce in a lot of Portuguese cooking (Peri-Peri Chicken is amazing!!!). You’re going to love my Peri-Peri Sauce recipe, try it as a marinade for chicken or shrimp. Or if you’re a fan of Mexican chips and salsa, have it as a side, this may be your new favorite sauce, it’s pretty amazing.
Here’s my Peri-Peri Sauce recipe:
Peri Peri Sauce
- Food Processor
- 25 Birds Eye Chilies 12 for a milder sauce
- 1 Red Onion Diced
- 12 Cloves Garlic Crushed and Chopped
- 2 Lemons Zest and Juice
- 4 Tomatoes Diced
- 2 Red Bell Peppers Seeds and Stem Removed
- 1/4 Cup Olive Oil
- 1/4 Cup Red Wine Vinegar
- 1 Tablespoon Salt
- 1 Tablespoon Smoked Paprika
- 1 Teaspoon Red Pepper Flakes
- Have a cool saucepan ready to receive the pureed ingredients
- Add the chilies, garlic and olive oil to a food processor and pulse until finely diced, add to saucepan
- Process the onion to ¼ inch dice, add to saucepan
- Repeat this process for the tomatoes and bell peppers
- Add all remaining ingredients to the saucepan
- Place over medium-high heat and bring to a low boil, reduce heat to low and let simmer for 20 minutes